Butterfinger Oreo Ice Cream Cake AKA My Birthday Cake!

6 Nov

Yipes, this was another one of those whirlwind weeks: getting back in the groove after the Halloween weekend, endless errands, first-of-the-month stuff, some shopping, and lots of celebrating for my birthday.  Whew!  Weeks like this leave me little time for posting on here, but I know you’ll forgive me when you see the beaut of a cake I’ve got for you.

Once this came together, I was just speechless.  I nicknamed it crazy cake.  It’s an Oreo cookie crust, one layer of Butterfinger ice cream, a chocolate-peanut butter ganache filling, one layer of peanut butter Oreo ice cream, and topped with more crushed Oreos, Butterfingers, and piped with whipped cream.  Butterfinger is probably my all-time favorite candy bar, so growing up, my mom would always make Butterfinger dessert for my birthdays.  It was inspired by a recipe from Java Cupcake, but I kept having amazing ideas while shopping for ingredients.  This was the result, and I couldn’t be happier with it!What a lovely way to end one year and start another!  And if you’re worried that this will increase the effects of gravity on your body, no need to fear!  It’s so rich and so much that you can only eat a little at a time without getting ill!  Haha, so worth it.  Now, to pawn it off on my friends!

Butterfinger Oreo Ice Cream Cake

Source: adapted from Java Cupcake


2 half gallons of vanilla ice cream (I used light…trying to watch my figure, you know)
1 package peanut butter Oreos, crushed into small pieces/crumbs
2 bags Butterfinger mini candy bars, crushed into small pieces/crumbs

1 package Oreos, crushed into fine crumbs
4 tablespoons butter, melted

1/2 cup milk chocolate chips
1/2 cup peanut butter or peanut butter chips
2 T. butter

1 cup whipping cream
2 T. sugar
1 tsp. vanilla


  1. At least 45 minutes before you begin, set out one half gallon of ice cream on the counter to soften. It should be partially melted, but not completely liquid.
  2. For the crust, combine regular Oreos and 4 T. melted butter, then press into the bottom of a 10×10 spring form pan.  Set aside.
  3. In a large mixing bowl, mix one half gallon of softened ice cream with the crushed Butterfingers, reserving some to sprinkle on top.
  4. Take out the 2nd half gallon of ice cream to soften.
  5. Spread all of the Butterfinger ice cream on top of the Oreo crust. Place spring form pan in freezer for 20-30 minutes, or until ice cream firms up.
  6. Meanwhile, for the ganache filling, melt the 2 T. butter over low heat.  Add milk chocolate chips and peanut butter/peanut butter chips, stirring until smooth.  Remove from heat and let cool a bit, stirring occasionally.
  7. After the ice cream has firmed, spread the chocolate-peanut butter ganache over the Butterfinger ice cream layer.  Return to freezer for 10-15 minutes to harden.
  8. Meanwhile, make the peanut butter Oreo ice cream by mixing the peanut butter Oreos (reserve some to sprinkle on top!) with the second half gallon of softened vanilla ice cream.  Spread the peanut butter Oreo ice cream on top of the ganache layer until it fills the pan, then sprinkle with reserved Butterfingers and Oreos. Cover with plastic wrap and freeze overnight.
  9. Prepare the whipped cream frosting by beating the whipping cream with the whisk attachment on a stand mixer on high for several minutes. Add the vanilla and sugar gradually and slowly as it begins to whisk. You’ll know it’s done when its thick and fluffy in texture.
  10. Apply a thin layer of whipped cream to the top and sides of your cake. I used a large star tip around the top edge, but go as crazy as you’d like!
  11. Freeze for 1 hour or until ready to use. You’ll want the whipped cream to be solid.
  12. Remove the cake from the 15 minutes before you want to serve.

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